Wednesday, June 16, 2010

Sweet Pepper Jelly

Earlier this week I shared pictures of the pepper jelly guests took home from Shelly's baby shower so today I'm sharing the recipe. It is delicious on bagels with cream cheese, poured over a block of cream cheese as an hour'derve with crackers, dipping sauce for potstickers or egg rolls, or as a glaze on baked chicken. It makes a great favor or gift. Let me know if you try it!

5 Jalapenos - remove seeds and dice finely

1 Red Bell Pepper - remove seeds and dice finely

1 Yellow Bell Pepper - remove seeds and dice finely

1 Green Bell Pepper - remove seeds and dice finely

3 cups of sugar

2 cups distilled white vinegar

1.5 oz Pectin

1.5 tsp. salt

1/2 - 1 tsp. Dried red pepper flakes
In a large pot cook diced vegetables, sugar, salt, and pepper flakes over high heat stirring frequently until the vegetables are just soft. Add vinegar and bring to a boil. Add pectin stirring constantly to avoid lumps and reduce heat to simmer until slightly thickened. It is ready when the liquid has a consistency similar to maple syrup.Refrigerate until cool and jelled as much as you desire.

Shelly and I tried to make a double batch in one shot and unfortunately it did not jell. I remade it in batched of 6 jars at a time using the jelly we had already made. Here is the remake recipe in case this happens to you.
These measurements are per 1 cup of jelly:

3 tbs. sugar

1 1/2 tsp. lemon juice

1 1/2 tsp. pectin
Bring your jelly to a rolling boil. Add above ingredients. Remove from heat and place in jars. Refrigerate until cool.


  1. This sounds lovely Tracy!! Can't wait to try it.

  2. It really is Samantha! You'll have to let me know how it turns out.


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